Name: Breakfast Porridge with Soft Egg and Pea Shoots
Yield: 4 Servings
Ingredients: 2 medium shallots, peeled, halved through root; 1 1” piece ginger, peeled, crushed; ½ cup brown rice, rinsed well; ½ cup red quinoa, rinsed well; ¼ cup low-sodium soy sauce; Kosher salt, freshly ground pepper; 2 ounces young leafy pea shoots; 4 large eggs, room temperature; 2 teaspoons toasted sesame oil, divided; 2 radishes, thinly sliced; Chopped unsalted, dry-roasted peanuts, fresh cilantro leaves, and sliced scallions (for serving)

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Yossy Arefi

This recipe will convince you that a savory breakfast can be a wonderful thing.

Recipe notes